Beef Pot Roast with Root Vegetables
A family favourite and comfort food at its best.
Keyword: Beef, Pot Roast, Root Vegetables, Slow Cooked Beef
Quantity: 6 people
- 1.2 kg beef blade roast
- 40 ml 2 tbsp olive oil
- 350 g carrots peeled and cut into large pieces
- 150 g parsnips peeled and cut into large pieces
- 250 g small white turnips trimmed, washed and cut into quarters
- 200 g brown onion peeled and thinly sliced
- Bouquet garni include rosemary, thyme, bay leaf, parsley (see notes)
- 100 g bacon cut into batons (see notes)
- 400 g canned diced tomatoes
- 750 ml beef stock
- 1 tbsp worcestershire sauce
- Sea Salt
- Freshly ground black pepper
Heat the olive oil in a large pan over medium/high heat.
Add the beef and brown on all sides. Remove the meat from the pan and set aside.
Add the carrots, parsnips and white turnips to the pan and sauté until the vegetables are golden. Remove the vegetables from the pan and set aside.
Add the onion, bouquet garni and bacon and saute until the onions until they are transparent.
Add the tomatoes, stock and worcestershire sauce, and season with salt and pepper and bring to the boil.
Return the meat to the pan, bring to the boil and then reduce to a simmer.
Cover with a cartouche, put the lid on and cook for 1.5 hours.
Add the sauteed vegetables and simmer for a further hour.
Remove the meat and vegetables and keep warm.
Bring the sauce to a boil and boil uncovered for 10 minutes, or until slightly thickened.
If necessary, return the meat and vegetables to the pan to warm through.
Carve the meat and serve hot with the root veg, mash and steamed greens.